Cheesy Potato Soup

1 1/2 lbs red potatoes
2 T butter
2 T flour
1 qt half-and-half
1 (8 ounce) packages Velveeta cheese, melted
white pepper
garlic powder
1/2 teaspoon hot pepper sauce
1/4 lb bacon, fried crisp
1/2 cup cheddar cheese, shredded
1/4 cup fresh chives, chopped

Dice unpeeled red potatoes into 1/2 inch cubes.
Place in large saucepan; cover with water and bring to a boil.
Let boil for 10 minutes.

In a separate pan, combine melted margarine and flour, mixing until smooth.
Place over low heat and gradually add half-and-half, stirring constantly.
Continue to stir until smooth and liquid begins to thicken.

Add melted Velveeta. Stir well.

Drain potatoes and add to cream mixture.

Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.

Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, and chives.

Freezer Cheese Balls

2 cups shredded sharp Cheddar cheese
1 (8 oz.) package cream cheese
4 oz blue cheese, cut into pieces
4 Tbls. butter
1 clove garlic, minced
2/3 cup coarsely chopped walnuts or pecans

Allow cheeses and butter to stand at room temperature until soft. Place Cheddar, cream cheese, blue cheese, and butter in a large bowl; with an electric mixer; beat until blended. Add garlic and beat until creamy.

Cover and chill mixture until firm enough to shape into balls, but not hard (about 2 hours). Divide in half and shape each half into a smooth ball. Sprinkle nuts on a piece of was paper and roll each ball in about half of the nuts, pressing in lightly. Place balls in separate freezer bags and seal; refrigerate or freeze until needed.

Before serving, allow cheese balls to stand at room temperature, unwrapped for 30 minutes if refrigerated or 3 to 4 hours if frozen.

Makes 2 balls about 3" in diameter.